The Meat Hook only purchases free-range and pastured heritage breed pigs; no hormones or antibiotics ever! Our pigs come from small, family-owned pig farms in New York state that never raise more than 100 pigs at a time. To ensure well-marbled, juicy, and tender pork, we only buy mature pigs that dress out to at least 200 pounds of hanging weight after slaughter.

The hogs we buy are predominately Berkshire breed with a smattering of Tamworth, Old Spot, and Mulefoot breeds. Using olde-timey (and rare!) pig breeds not only helps preserve bio-diversity, but also slows maturation, therefore producing a better taste compared with commercially raised hybrid hogs. These pigs are much heartier and much better at being left alone to graze and roll in mud than the newer factory farm breeds.

Like our beef, all of our pork is slaughtered humanely at small, local, family-owned slaughterhouses. Within just a few days of slaughter, we receive the pigs at our door, ensuring that your hard earned money is being spent on the freshest pork possible!